摘要
重点探讨了增稠剂、糖度、pH值、芦荟颗粒含量对芦荟颗粒酱体稳定性即:流动性、色泽、黏度、颗粒性状等的影响.试验结果表明:添加0.3%黄原胶,pH值为3.5～3.8,食用糖加入量为30%,颗粒含量为50%时,芦荟颗粒酱稳定性最好.
The stability of aloe grain jam was considered, not only jaw uniformity but also grain uniformity, such as distributing, taste, size, fragility and so on. Discussed thick agent, sugar content, pH, grain content affected fluidity, color, grain character. The result shows： adding 0. 3% of the yellow original glue, pH is 3.5-3.8, the edible joining amount of candy is 30%, the content of particle is 50%, the aloe particle sauce has the best stability.
出处
《北京工商大学学报（自然科学版）》
CAS
2005年第4期8-12,共5页
Journal of Beijing Technology and Business University:Natural Science Edition
